Cast Iron Cooking

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Hi, my name is Jeff. My wife has invited me to create a post on cast iron cooking. I hope this will be the first of many.

Today we will be making porkchops, potatoes with onions and cream of mushroom soup in our 14-inch Dutch oven.  I am sure you all know, today our life consists a lot like the days of Abraham. We travel for a living. We have a 5th wheel camper, not a tent but we never know the job we are going to, how long we will be there or where we will go next.

Learning to trust in the Lord, in all of our needs has been a commitment Tracie and I have made over the last couple of years. And we will continue to be content in all of our life adventures.

 

Tye and the water
Cast Iron cooking on the Colorado River with Tye

 

Let’s begin with the Fire Prep:

We start off by placing a 14-inch Cast Iron Dutch Oven on the ground. Then place a circle of rocks around the Dutch Oven with about 2 inches of space between the rocks and the outside of the Dutch Oven, creating a firepit. The rocks can extend 2 to 6 inches high depending on what you have available. This is to help hold the heat in the Dutch Oven. Also, place a clean and fairly flat rock, roughly 6 inches in diameter to the side of the firepit. This will provide you a place to set the lid while you are working your Dutch Oven.

Now it’s time for the Charcoal briquettes:

  • Remove the Dutch Oven from the circle of rocks
  • Build a pyramid of approximately 50 charcoal briquettes
  • Apply charcoal lighter fluid and light (this would be a good time to prep your chops and potatoes while waiting on your briquettes)
  • Allow briquettes to get to grey or mostly grey so they provide maximum heat
  • With a cast iron hook or pair of long BBQ tongs spread out the briquettes evenly in the bottom of your firepit

 

Prep 3

Ingredients

4 medium size pork chops, approximately ½ inch thick

4 – 5 medium size red potatoes

1 – 2 large sweet onions, depending on your taste

1 – 2 cans of cream of mushroom soup, 2 if you would like a little gravy

Cooking oil, we use olive oil

Seasonings to your taste. We are using Lawry’s Seasoning salt, garlic powder, pepper

Prep 2

Food Prep:

  • Pork Chops, season to your taste
  • Potatoes, sliced 1/8 inch thick
  • Onions, slice as you desire. We wedge ours then break them up as we put them in the Dutch Oven

Chops cookingAdding onions to the potatos

Lets get the oil hot, its time to start cooking!

  • Set your Dutch Oven on top of the briquettes, remove the lid and apply approximately 1/8 inch of cooking oil. Replace the lid and allow to heat for approx. 2 mins.
  • Remove the lid, place medium size pork chops in Dutch Oven, browning thoroughly on both sides, put the lid back on if you want while browning but not required.
  • After porkchops are browned, place potatoes evenly on top of the porkchops.
  • Apply onions evenly across potatoes
  • Add cream of mushroom soup over the potatoes and onions and then place cover on Dutch oven

adjusting the coalsView of pot

  • Remove Dutch Oven from fire pit, take all briquettes out except 25. Replace Dutch Oven to firepit on top of the 25 briquettes that are evenly distributed.
  • With your tongs, place 15 briquettes that were set aside on top of your Dutch Oven, spaced evenly.
  • Allow to cook for approximately 25 – 30 minutes
  • With your Dutch Oven hook, pick up the Dutch Oven and rotate clockwise 180 degrees and set back in firepit
  • If you do not have a Dutch Oven hook, an RV canopy hook works too. Don’t ask me how I know.
  • With your Dutch Oven hook, pick up just the lid and rotate 180 degrees counterclockwise. This creates an even heat during the cooking process.
  • Allow to cook approximately 25 – 30 more minutes.
  • It’s time to get the plates and grab your wife. Dinner is served. It doesn’t get any better than this!

View inside the pot

 

Scooping out the platesOn the plateAnd there is even left overs….

finished in bowl

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